Screening and Characterization of Phenolic Compounds and Their Antioxidant Capacity in Different Fruit Peels

Antioxidant Recovery from Pomegranate Peel Waste by Integrating Maceration and Freeze Concentration Technology

(2020) Shafirah Samsuri et al.   International Journal of Food Engineering

Potentially Bioactive Metabolites from Pineapple Waste Extracts and Their Antioxidant and α-Glucosidase Inhibitory Activities by 1H NMR

(2020) Awanis Azizan et al.   Foods

LC‐ESI‐QTOF/MS characterization of Australian herb and spices (garlic, ginger, and onion) and potential antioxidant activity

(2020) Danwei Yang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

LC-ESI-QTOF-MS/MS Characterization of Seaweed Phenolics and Their Antioxidant Potential

(2020) Biming Zhong et al.   Marine Drugs

In vitro antioxidant activity and phenolic profiles of tropical fruit by-products

(2019) Nhat Minh Phuong Nguyen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Neuroprotective Effects of Methanolic Extract of Avocado Persea americana (var. Colinred) Peel on Paraquat-Induced Locomotor Impairment, Lipid Peroxidation and Shortage of Life Span in Transgenic knockdown Parkin Drosophila melanogaster

(2019) Hector Flavio Ortega-Arellano et al.   NEUROCHEMICAL RESEARCH

The role of solid waste composting in mitigating climate change in Jordan

(2019) Hani Abu Qdais et al.   WASTE MANAGEMENT & RESEARCH

Phenolic Profile of Grape Canes: Novel Compounds Identified by LC-ESI-LTQ-Orbitrap-MS

(2019) Saéz et al.   MOLECULES

LC-ESI-QTOF/MS Profiling of Australian Mango Peel By-Product Polyphenols and Their Potential Antioxidant Activities

(2019) Danying Peng et al.   Processes

LC-ESI-QTOF/MS Characterization of Phenolic Compounds in Palm Fruits (Jelly and Fishtail Palm) and Their Potential Antioxidant Activities

(2019) Ma et al.   Antioxidants

LC-ESI-QTOF/MS Characterisation of Phenolic Acids and Flavonoids in Polyphenol-Rich Fruits and Vegetables and Their Potential Antioxidant Activities

(2019) Chunhe Gu et al.   Antioxidants

LC-ESI-QTOF/MS Characterization of Phenolic Compounds from Medicinal Plants (Hops and Juniper Berries) and Their Antioxidant Activity

(2019) Jiafei Tang et al.   Foods

Phytochemical profiling of the ripening of Chinese mango ( Mangifera indica L.) cultivars by real-time monitoring using UPLC-ESI-QTOF-MS and its potential benefits as prebiotic ingredients

(2018) Kai Hu et al.   FOOD CHEMISTRY

Rapid Characterization of Components in Bolbostemma paniculatum by UPLC/LTQ-Orbitrap MSn Analysis and Multivariate Statistical Analysis for Herb Discrimination

(2018) Yanling Zeng et al.   MOLECULES

Exploration of avocado by-products as natural sources of bioactive compounds

(2018) Maria Augusta Tremocoldi et al.   PLoS One

Extraction of polyphenolic antioxidants from orange peel waste using deep eutectic solvents

(2018) Baranse Ozturk et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Content of phenolic compounds and vitamin C and antioxidant activity in wasted parts of Sudanese citrus fruits

(2018) Khitma A. Sir Elkhatim et al.   Food Science & Nutrition

Nontargeted Metabolomic Study on Variation of Phenolics in Different Cranberry Cultivars Using UPLC-IM – HRMS

(2018) Yifei Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of phenolic metabolites in human urine after the intake of a functional food made from grape extract by a high resolution LTQ-Orbitrap-MS approach

(2017) Gemma Sasot et al.   FOOD RESEARCH INTERNATIONAL

Characterization and quantification of fruit phenolic compounds of European and Tunisian pear cultivars

(2017) Marwa Brahem et al.   FOOD RESEARCH INTERNATIONAL

Use of HPLC- and GC-QTOF to determine hydrophilic and lipophilic phenols in mango fruit ( Mangifera indica L.) and its by-products

(2017) Ana López-Cobo et al.   FOOD RESEARCH INTERNATIONAL

Rapid Classification and Identification of Chemical Components of Schisandra Chinensis by UPLC-Q-TOF/MS Combined with Data Post-Processing

(2017) Shenshen Yang et al.   MOLECULES

Analysis of Chemical Constituents of Melastoma dodecandrum Lour. by UPLC-ESI-Q-Exactive Focus-MS/MS

(2017) Jinfeng Wang et al.   MOLECULES

Trends in LC-MS and LC-HRMS analysis and characterization of polyphenols in food

(2017) Paolo Lucci et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Natural polyphenols: An overview

(2016) Munawar Abbas et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Simultaneous Determination and Pharmacokinetic Study of Protocatechuic Aldehyde and Its Major Active Metabolite Protocatechuic Acid in Rat Plasma by Liquid Chromatography-Tandem Mass Spectrometry

(2016) Xiangyang Wang et al.   JOURNAL OF CHROMATOGRAPHIC SCIENCE

Detection of 191 Taxifolin Metabolites and Their Distribution in Rats Using HPLC-ESI-IT-TOF-MSn

(2016) Ping Yang et al.   MOLECULES

Bioactive Flavonoids, Antioxidant Behaviour, and Cytoprotective Effects of Dried Grapefruit Peels (Citrus paradisiMacf.)

(2016) Lucia Castro-Vazquez et al.   Oxidative Medicine and Cellular Longevity

Phenolic content, antioxidant activities and stimulatory roles of citrus fruits on some lactic acid bacteria

(2015) Reyhan Irkin et al.   Archives of Biological Sciences

Physicochemical and antioxidant properties of kiwifruit as a function of cultivar and fruit harvested month

(2015) Ramesh Singh Pal et al.   BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY

Antioxidant activity, phenolics and UPLC–ESI(–)–MS of extracts from different tropical fruits parts and processed peels

(2015) Damila R. Morais et al.   FOOD RESEARCH INTERNATIONAL

Phenolic compositions and antioxidant activities of grapefruit (Citrus paradisiMacfadyen) varieties cultivated in China

(2015) Wanpeng Xi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Phenolic Composition and Antioxidant Properties of Different Peach [Prunus persica (L.) Batsch] Cultivars in China

(2015) Xiaoyong Zhao et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Evaluation of Aluminium Complexation Reaction for Flavonoid Content Assay

(2014) Anna Pękal et al.   Food Analytical Methods

Evaluation of extraction methods for preparative scale obtention of mangiferin and lupeol from mango peels (Mangifera indica L.)

(2014) G. Ruiz-Montañez et al.   FOOD CHEMISTRY

Rapid characterization of chemical constituents in Saniculiphyllum guangxiense by ultra fast liquid chromatography with diode array detection and electrospray ionization tandem mass spectrometry

(2014) Chang-An Geng et al.   INTERNATIONAL JOURNAL OF MASS SPECTROMETRY

Quantification of bioactive compounds in pulps and by-products of tropical fruits from Brazil

(2013) Larissa Morais Ribeiro da Silva et al.   FOOD CHEMISTRY

Flour of banana (Musa AAA) peel as a source of antioxidant phenolic compounds

(2013) Ligia Portugal Gomes Rebello et al.   FOOD RESEARCH INTERNATIONAL

Identification and quantification of major phenolic compounds from mango (Mangifera indica, cv. Ataulfo) fruit by HPLC–DAD–MS/MS-ESI and their individual contribution to the antioxidant activity during ripening

(2012) H. Palafox-Carlos et al.   FOOD CHEMISTRY

Agro-industrial potential of exotic fruit byproducts as a source of food additives

(2011) J.F. Ayala-Zavala et al.   FOOD RESEARCH INTERNATIONAL

Profiling LC-DAD-ESI-TOF MS Method for the Determination of Phenolic Metabolites from Avocado (Persea americana)

(2011) Elena Hurtado-Fernández et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods

(2011) Anna Floegel et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Characterization of the antioxidant properties of phenolic extracts from some citrus peels

(2011) G. Oboh et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Nutraceutical potential and antioxidant benefits of red pitaya (Hylocereus polyrhizus) extracts

(2011) Gian Carlo Tenore et al.   Journal of Functional Foods

Antioxidant properties and bioactive constituents of some rare exotic Thai fruits and comparison with conventional fruits

(2010) Shela Gorinstein et al.   FOOD RESEARCH INTERNATIONAL

Comparative Antioxidant and Antiproliferative Activities of Red and White Pitayas and Their Correlation with Flavonoid and Polyphenol Content

(2010) HyoenJi Kim et al.   JOURNAL OF FOOD SCIENCE

Comparison of the polyphenolic composition and antioxidant activity of European commercial fruit juices

(2010) Gina Borges et al.   Food & Function

Phenolic profiles, antioxidant activity and in vitro antiviral properties of apple pomace

(2009) Belén Suárez et al.   FOOD CHEMISTRY

Major Mango Polyphenols and Their Potential Significance to Human Health

(2008) Martin Masibo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Phenolic acid content of fruits commonly consumed and locally produced in Scotland

(2008) Wendy R. Russell et al.   FOOD CHEMISTRY

Quantification of Free Coumarin and Its Liberation from Glucosylated Precursors by Stable Isotope Dilution Assays Based on Liquid Chromatography−Tandem Mass Spectrometric Detection

(2008) Michael Rychlik   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Polyphenolic Compounds and Antioxidant Activity of New and Old Apple Varieties

(2008) Aneta Wojdyło et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stilbene Oligomers fromParthenocissus laetevirens: Isolation, Biomimetic Synthesis, Absolute Configuration, and Implication of Antioxidative Defense System in the Plant

(2008) Shan He et al.   JOURNAL OF ORGANIC CHEMISTRY

Collisionally induced fragmentation of [M-H]−species of resveratrol and piceatannol investigated by deuterium labelling and accurate mass measurements

(2008) Laura Stella et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY